Tapioca buns with Pan de Yucca cheese

Ingredients:

Buns

• 1 cup tapioca flour, plus extra for kneading
• 1 teaspoon baking powder
• 2 cups finely grated mozzarella
• 2 large yolks
• 2-3 tbsp heavy cream, if needed
• Pineapple and Jalapeno Marmalade

Pineapple and Jalapeno Marmalade

• 560 g canned pineapples, drain the liquid
• 4 tbsp. sugar
• Zest and juice of 1 orange
• Zest and juice of 1 lemon
• 2 crushed jalapeno peppers, seeded

Preparation:

1. Preheat oven to 180°C. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
2. Combine tapioca flour and baking powder in a large bowl. Stir in the cheese and egg yolks. Mix and form the dough into a ball. Lightly flour a work surface and turn the dough out onto it.
   
   Knead the dough with your hands until it's smooth, uniform, and no longer sticks to your hands. If the dough falls apart or seems too thick, add more cream, 1 tablespoon at a time.
3. Divide the dough into 10 equal pieces and roll each into a ball. Shape them into ovals and place them on the prepared baking sheet, spacing them 2.5 cm apart.
   
   Bake until the buns are pale golden brown, about 15-20 minutes. Cool on a wire rack for 5-10 minutes and serve warm. Serve with pineapple marmalade, if desired.
   
   Pineapple and Jalapeno MarmaladeCombine pineapple, sugar, orange zest and juice, lemon zest, lemon juice, and jalapeño in a medium saucepan.
   
   Bring the mixture to a vigorous boil over high heat, stirring frequently. Reduce the heat to medium and continue cooking for 15 minutes, stirring frequently to prevent burning.
   
   Remove from heat and let cool before serving.
   
   Store in the refrigerator for up to 1 month or in the freezer for up to 6 months.